Crustless Chicken Pot Pie
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5
10 reviews
Excellent
Crustless Chicken Pot Pie
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This easy Crustless Chicken Pot Pie is quick to make, absolutely delicious and the perfect comfort food for a cozy night in. Serve it up in a bowl, or over mashed potatoes, biscuits, or just with a side salad. This is a dinner the whole family will love!
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Ingredients
- 1.5 pounds chicken breast cubed, 1/2 inch pieces
- 1 onion diced
- 12 ounces mixed vegetables frozen
- 1 cup celery sliced
- 2 tbsp butter
- 1/4 cup flour or more (see note)
- 2 tsp salt divided
- 1 tsp garlic powder
- 1/2 tsp poultry seasoning
- 1/4 tsp thyme dried
- 2 cups chicken broth
- 1/2 cup heavy cream or half and half
For the Topping
- 1 cup panko
- 2 tbsp butter
- 1/2 tsp garlic powder
Instructions
For the panko
- Heat a large, heavy skillet over medium high heat. Add the butter and swirl it around the skillet so the entire bottom is coated.
- Once butter is melted add the panko and garlic powder and cook, stirring regularly, for about 3-4 minutes or until the breadcrumbs become golden brown.Remove from pan and set aside.
To prepare the chicken pot pie filling
- Melt 1 tablespoon of butter in the skillet over medium high heat.
- Season the cubed chicken breast with the poultry seasoning, garlic powder, and 1 tsp of salt. Add to the hot skillet and spread into a single layer. Cook about 2 minutes per side without stirring. Then remove from skillet.Chicken may not be fully cooked, but will continue to cook when re-added to the chicken pot pie filling.
- Reduce heat to medium. Add the last 1 tablespoon of butter into the skillet with the onion and celery.Cook for 4-5 minutes stirring regularly until the onion and celery start to soften and become translucent.
- Sprinkle the flour over the onion and celery and mix it in for about a minute until it becomes golden brown.
- Stir in the chicken broth and mix until flour is dissolved. Slowly stir in the cream, then add the remaining 1 teaspoon salt and 1/4 teaspoon thyme. Bring to a simmer.
- Once it is simmering, reduce the heat to low. Then stir in the chicken and mixed vegetables and bring back to a simmer. Allow to simmer for about 5 minutes or until the broth has thickened and the chicken is fully cooked.
- Then turn off the heat and sprinkle the panko bread crumbs over the top. Serve warm.
Notes
- If you prefer a thicker broth, use 1/3-1/2 cup flour instead of 1/4 cup flour when making this recipe.
- When you think you will have leftovers, I like to keep the panko bread crumbs separate from the chicken pot pie filling so that I can package the bread crumbs separately in the fridge. This allows you to keep them crispy for when you eat the leftovers!
Nutrition Information
Show Details
Calories
376kcal
(19%)
Carbohydrates
23g
(8%)
Protein
29g
(58%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
120mg
(40%)
Sodium
1382mg
(58%)
Potassium
726mg
(15%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
3521IU
(70%)
Vitamin C
15mg
(17%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 29g | 58% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 1382mg | 58% |
| Potassium | 726mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 3521IU | 70% |
| Vitamin C | 15mg | 17% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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